Maple balsamic Brussels sprouts are roasted to perfection and make for a delicious and healthy side dish. These crispy, sweet, and tender Brussels sprouts are gluten-free and vegetarian.
Roasting veggies is one of my favorite ways to cook them, because it adds so much flavor to the veggies that just can't be achieved with steaming. These roasted maple balsamic Brussels sprouts are caramelized in the oven and end up with a crispy outside and a soft, tender inside. The maple-balsamic glaze adds a sweet and acidic taste that makes these Brussels sprouts pop with flavor!
Plus, this recipe takes less than 30 minutes from start to finish, so it's a great side dish for a quick and easy weeknight meal.
Are Brussels sprouts good for you?
Brussels sprouts are very nutrient-dense. Brussels sprouts are high in fiber, vitamins K, C, A, and folate. Just 1 cup of cooked Brussels sprouts provides you with 6 grams of fiber (source). They are also rich in antioxidants.
- Brussels sprouts
- Avocado oil and salt
- Maple syrup
- Balsamic vinegar
- Pecans (optional)
- Dried cherries (optional)
How to make maple balsamic Brussels sprouts
- Prep. Preheat the oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper. Trim off the ends of the Brussels sprouts. Cut in half.
- Make the marinade. Combine maple syrup, balsamic vinegar, avocado oil, and salt in a large bowl. Add Brussels sprouts and mix well until they are evenly coated.
- Roast. Spread the Brussels sprouts onto the baking sheet, cut-side down. Roast for 20-25 minutes, or until they are slightly charred, crispy on the outside, and soft and tender on the inside.
- Serve. Serve in a large bowl and garnish with dried cherries and chopped pecans.
- Optional: Make a cinnamon yogurt dip. Stir together Greek yogurt, cinnamon, and maple syrup. Serve alongside the Brussels sprouts.
Roasted Brussels sprouts are a great make-ahead dish. You can store them in an airtight container in the fridge for up to 4 days.
My trick for the perfect roasted Brussels sprouts is to roast them with the cut-side down. Also, don't disrupt or flip them during the roasting process and make sure there's plenty of room on the baking sheet. This allows them to roast and not steam, and to end up with a tender inside and crispy outside.
Variations and substitutions
This recipe is already vegan, dairy-free, gluten-free, and Low FODMAP. Here are some helpful variations and substitutions so that you can make this recipe work for you!
- Make it nut-free: Omit the pecans.
- Change up the veggies! You could use broccoli instead of Brussels sprouts. Chop your broccoli into florets and follow the same steps for roasting Brussels sprouts (they'll need to bake for 20-25 minutes).
- Don't have maple syrup? No worries! You can use honey or brown sugar instead in the same quantities.
- Make a cinnamon yogurt dip. Serve this with the Brussels sprouts to take it up a notch. Note: If adding the yogurt dip, this recipe is no longer dairy-free or vegan.
What to serve with maple balsamic Brussels sprouts
These roasted Brussels sprouts are a delicious side dish, but they don't make a complete meal. As a dietitian, I often recommend for a meal to contain veggies, a carb source, and a protein source to help keep you full and satiated. These roasted veggies would go great served alongside paprika maple-glazed salmon and sautéed sweet potatoes with tahini butter.
If you made this recipe, I’d love to see your creation! Don’t forget to snap a picture and tag me @thebalancedbite on Instagram. Follow along on Pinterest and Facebook for more healthy & tasty recipes!
More delicious Brussels sprouts recipes:
Maple Balsamic Brussels Sprouts
- 1 pound Brussels sprouts
- 1 tablespoon avocado oil
- 1 tablespoon maple syrup
- 1 tablespoon balsamic vinegar
- ½ teaspoon salt
- 1 tablespoon chopped pecans optional
- 1 tablespoon chopped dried cherries optional
- Preheat the oven to 425°Fahrenheit and line a large baking sheet with parchment paper.
- Trim off the ends of the Brussels sprouts. Cut in half.
- Combine maple syrup, balsamic vinegar, avocado oil, and salt in a large bowl. Add Brussels sprouts and mix well until they are evenly coated.
- Spread the Brussels sprouts evenly onto the baking sheet. Flip them over if needed to ensure the flat, cut-side is down.
- Roast for 20-25 minutes, or until they are slightly charred and crispy on the outside and soft and tender on the inside.
- Transfer Brussels sprouts to a large bowl and garnish with dried cherries and chopped pecans.
- ½ cup plain Greek yogurt
- 1 teaspoon maple syrup
- ¼ teaspoon cinnamon
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